Description
Classic Beef Bourguignon is a rich and hearty French stew featuring tender chunks of beef slowly braised in red wine and beef stock with aromatic vegetables, pearl onions, and mushrooms. This comforting dish is perfect for a cozy family dinner or special occasion, offering deep, savory flavors developed over several hours of slow cooking in the oven.
Ingredients
Beef and Meat
- 3 1/2 lbs beef chuck, cut into 2″ pieces
- 5 strips, cut into 1″ pieces
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 large carrots, peeled and chopped
- 5 garlic cloves, minced
- 10 oz frozen pearl onions, defrosted and drained
- 16 oz cremini mushrooms, quartered
Liquids and Broth
- 2 cups Burgundy wine, or other bold red wine
- 2 cups beef stock
- 1 tablespoon Better than Bouillon beef bouillon
Fats and Thickening Agents
- 4 tablespoons unsalted butter, divided
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
Herbs and Seasoning
- 2 sprigs fresh thyme
- 2 bay leaves, dried or fresh
- Kosher salt, to taste
- Freshly cracked pepper, to taste
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the dish.
- Render the beef. Add the chopped beef strips to a 5-quart Dutch oven over medium-low heat. Cook slowly, stirring occasionally, until the beef releases its fat and starts to brown. Remove with a slotted spoon and set aside.
- Sear the beef. Season beef cubes generously with salt and pepper. Increase heat to medium-high and sear the beef on all sides until well browned, working in batches if needed. Remove and set aside.
- Sauté the vegetables. Lower heat to medium and add 2 tablespoons of butter to the Dutch oven. Add chopped onions and carrots and sauté for 2-3 minutes, stirring often. Add minced garlic and cook for an additional minute. Stir in tomato paste and cook for 2-3 minutes until it darkens in color. Sprinkle flour over the mixture and stir constantly for 2-3 minutes to cook out the raw flour taste.
- Add liquids and herbs. Pour in the wine, scraping up any browned bits from the bottom of the pot with a silicone spoon. Add beef stock and bouillon, stir to combine, and bring to a simmer. Return the seared beef to the pot and add thyme sprigs and bay leaves. Cover the pot and transfer to the preheated oven to cook for 2 1/2 hours.
- Cook mushrooms and pearl onions. About 30 minutes before the main cooking time is complete, melt the remaining butter in a skillet over medium-high heat. Add mushrooms and cook until browned. Add pearl onions and cook for another 5 minutes until they are browned as well. Season with salt and pepper, then set aside.
- Combine and finish cooking. Remove the Dutch oven from the oven after 2 1/2 hours. Stir in the browned mushrooms and pearl onions. Return the pot to the oven and continue cooking, uncovered, for another 45-60 minutes until the beef is very tender and the sauce has thickened.
- Rest before serving. Remove from the oven and leave the beef bourguignon covered to rest for 30 minutes. This allows flavors to meld and the meat to relax, ensuring a delicious serving experience.
Notes
- Use a good quality dry red wine such as Burgundy or Pinot Noir for authentic flavor.
- Defrost frozen pearl onions before cooking and drain to avoid excess water in the stew.
- Searing the beef properly is crucial for developing deep flavor in the stew.
- This dish can be made a day ahead; it often tastes better after resting overnight in the refrigerator.
- Serve with crusty bread, creamy mashed potatoes, or buttered noodles for a complete meal.
- Prep Time: 40 minutes
- Cook Time: 3 hours 20 minutes
- Category: Stew
- Method: Baking
- Cuisine: French
